If you’ve ever craved the smoky, spicy magic of classic Mexican street corn and wished you could turn it into a supremely satisfying pasta salad, you’re in for a treat! Creamy Street Corn Pasta Salad brings together charred sweet corn, tender pasta, and a zesty, tangy crema, all tossed with fragrant cilantro and Cotija cheese for a dish that’s as colorful as it is delicious. It’s the ultimate fusion of street-food comfort and backyard-potluck style, guaranteed to win hearts at barbecues, picnics, or weeknight dinners.
Ingredients You’ll Need
This Creamy Street Corn Pasta Salad is all about big, bold flavors coming from just a handful of humble but essential ingredients. Each one adds something special—whether it’s creaminess, tang, or a pop of color—and together, they create irresistible harmony in every bite.
- Short pasta (16 oz): Use penne, rotini, or bow ties to soak up all that glorious sauce; they hold onto the dressing beautifully.
- Olive oil (2 tablespoons, divided): Adds a luscious base flavor for both the pasta and for charring the corn.
- Corn kernels (3 cups): Fresh, frozen, or canned (drained) all work; charring them brings out gorgeous sweetness and smokiness.
- Mayonnaise (½ cup): The heart of the creamy dressing; opt for full-fat if you want extra richness.
- Sour cream or Mexican crema (½ cup): Adds extra tang and a silky texture to the dressing; crema offers a slightly more authentic flavor.
- Fresh lime juice (3 tablespoons): Brightens everything up and balances the creaminess.
- Lime zest (1 teaspoon): Intensifies that citrus punch for a more aromatic salad.
- Chili powder (1 teaspoon): Brings warmth and a whisper of earthy spice to the mix.
- Garlic powder (½ teaspoon): Boosts savory depth in the dressing.
- Cayenne pepper (¼ teaspoon, optional): For those who love a little heat, this transforms the flavor profile beautifully.
- Salt and pepper (to taste): Essential for making every ingredient sing; adjust as you like.
- Cotija cheese (½ cup, crumbled): Salty, crumbly, and utterly addicting—it’s a signature street corn touch.
- Fresh cilantro (¼ cup, chopped): Lends a fresh, herby spark and fantastic color.
How to Make Creamy Street Corn Pasta Salad
Step 1: Cook the Pasta
Start by boiling your favorite short pasta shape in a large pot of generously salted water. Cook until perfectly al dente, which means the pasta should be tender but still have a little bite. Drain, then toss with one tablespoon of olive oil to keep it from sticking together as it cools; set aside to let it cool slightly while you prep the rest of the ingredients.
Step 2: Char the Corn
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and let them sizzle, stirring occasionally until they’re beautifully golden and lightly charred around the edges. This process should take about 5 to 7 minutes; the char adds a smoky depth that’s essential for that authentic street corn flavor.
Step 3: Whisk the Creamy Dressing
Grab a roomy mixing bowl and whisk together the mayonnaise, sour cream (or Mexican crema), freshly squeezed lime juice, lime zest, chili powder, garlic powder, cayenne pepper (if you’re feeling spicy), and a good pinch of both salt and pepper. This creamy, zesty dressing is what takes the Creamy Street Corn Pasta Salad from good to “wow, can I have seconds?”
Step 4: Toss It All Together
Add your cooled pasta, the sizzling charred corn, crumbled Cotija cheese, and chopped cilantro directly into the bowl with the dressing. Gently toss until everything is evenly coated in that irresistible sauce, making sure each bite has a bit of everything. This step is where the salad truly comes to life!
Step 5: Chill and Let Flavors Meld
For the best, most flavor-packed results, cover the salad and refrigerate it for at least 30 minutes before you serve. This allows the tangy, creamy dressing to seep into the pasta and the corn, creating a harmonious blend that will have everyone asking for the recipe.
How to Serve Creamy Street Corn Pasta Salad
Garnishes
Give your Creamy Street Corn Pasta Salad an extra flourish by sprinkling on more crumbled Cotija cheese, a handful of chopped cilantro, and maybe even a dusting of chili powder or a few fresh lime wedges on the side. Not only do these garnishes bring more flavor, but they also make the salad look absolutely stunning in the bowl.
Side Dishes
This vibrant pasta salad pairs beautifully with all sorts of summer favorites! Try it alongside grilled chicken, juicy burgers, or crisp veggie skewers. Because it has that balance of creamy, tangy, and savory, it’s perfect to round out barbecues, picnics, or any party spread you can dream up.
Creative Ways to Present
If you’re feeling playful, serve Creamy Street Corn Pasta Salad in individual mason jars or small cups for a grab-and-go appetizer at gatherings. Or, spoon it over crisp lettuce leaves for a lighter twist, or alongside sweet potato fries for a colorful, satisfying plate. The zippy personality of this salad makes it the ultimate showstopper for any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Street Corn Pasta Salad stores beautifully in an airtight container in the refrigerator for up to three days. In fact, the flavors deepen as it sits, making the following day’s lunch even more irresistible!
Freezing
Freezing isn’t recommended here, as the creamy dressing can separate and the veggies lose their appealing texture when thawed. For the most luscious results, enjoy this salad fresh or within a few days of making it.
Reheating
This is a chilled salad meant to be enjoyed cold or at cool room temperature, so reheating isn’t needed. If the salad has firmed up too much in the fridge, simply let it sit out for about 15 minutes before serving, and give it a stir to revive its creamy consistency.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just be sure to fully drain the canned corn before charring it in the skillet. You’ll still get that satisfying sweet and smoky bite that defines Creamy Street Corn Pasta Salad.
What if I can’t find Cotija cheese?
Feta cheese makes a great substitute if Cotija isn’t available; it mimics the salty, crumbly qualities and adds fantastic flavor.
How do I make this salad spicier?
For extra heat, bump up the cayenne or add thinly sliced fresh jalapeños. You can also sprinkle some extra chili powder over the top for more of that signature street corn kick.
Can I make Creamy Street Corn Pasta Salad ahead of time?
This is one of those dishes that actually gets better after a few hours in the fridge. Prepare it up to a day in advance and cover tightly; just give it a good stir before serving for best texture.
Is it possible to make this salad gluten-free?
Definitely! Swap the regular pasta for your favorite gluten-free short pasta—everything else in the recipe is naturally gluten-free.
Final Thoughts
Creamy Street Corn Pasta Salad is a dish that checks every box—creamy, zesty, colorful, and downright crave-worthy. Whether you’re looking for a crowd-pleasing potluck side or a fun new twist on a weeknight dinner, this salad is sure to deliver. Give it a try, and don’t be surprised if it becomes a requested favorite in your kitchen too!
Print
Creamy Street Corn Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy Street Corn Pasta Salad is a delightful fusion dish combining the flavors of Mexican street corn with a creamy pasta salad. Perfect for summer gatherings or as a flavorful side dish.
Ingredients
Pasta:
- 16 oz short pasta (penne, rotini, or bow tie)
- 2 tablespoons olive oil, divided
Corn Mixture:
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- ½ cup mayonnaise
- ½ cup sour cream or Mexican crema
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
Toppings:
- ½ cup crumbled Cotija cheese
- ¼ cup chopped fresh cilantro
Instructions
- Cook Pasta: Boil pasta until al dente, then toss with 1 tablespoon olive oil.
- Sauté Corn: In a skillet, char corn in remaining olive oil.
- Prepare Dressing: Whisk together mayonnaise, sour cream, lime juice, zest, spices, salt, and pepper.
- Combine: Mix pasta, corn, Cotija, and cilantro with dressing.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- For a smoky kick, grill the corn before adding.
- Customize with black beans, avocado, or jalapeños for extra texture and zing.
- Stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop and mixing
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4 g
- Sodium: 260 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
